Pan-Roasted Chicken with Mitmita and Berbere Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-roasted to golden perfection, brushed with a spicy Ethiopian mitmita and berbere glaze for a vibrant, aromatic finish. This ethiopian-inspired chicken ready in about 35 minutes pairs bone-in, skin-on chicken thighs, mitmita spice blend, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Ethiopian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 1 tbsp mitmita spice blend, 1 tbsp berbere spice blend, 2 tbsp honey, 1 tbsp lemon juice, and 3 minced garlic cloves until a thick glaze forms.
  2. Step 2: Pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin side down and sear for 6-7 minutes until skin is golden brown and crispy.
  4. Step 4: Flip the chicken and brush the skin side generously with the prepared glaze. Reduce heat to medium, cover and cook for 10 minutes, brushing twice more with glaze during cooking until chicken is cooked through and internal temperature reaches 165°F.
  5. Step 5: Remove chicken from skillet and let rest for 5 minutes before serving to allow juices to redistribute. Serve with your choice of side such as injera, rice, or roasted vegetables.

Frequently asked questions

How long does Pan-Roasted Chicken with Mitmita and Berbere Glaze take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Chicken with Mitmita and Berbere Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mitmita spice blend from drying out.

Can I substitute ingredients in Pan-Roasted Chicken with Mitmita and Berbere Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Chicken with Mitmita and Berbere Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Roasted Chicken with Mitmita and Berbere Glaze?

Ethiopian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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